Dubai Chocolate Bar – Bruno Albouze

Ingredients

• 200 g Pistachios (unsalted, raw; toasted lightly if desired)
• 100 g Unsalted Butter (melted, for tossing kadif)
• 150 g Kadif (Shredded Filo) (also called kataifi; crisp shredded pastry)
• 200 g White Chocolate (high‑quality, chopped)
• 1 tsp Almond Extract (secret flavor enhancer)
• 1 tbsp Flaxseed Oil (adds shine to pistachio spread; optional)
• 300 g Milk Chocolate (tempered; for shell and final layer)
• 30 g Cocoa Butter (for spray mixture; creates glossy finish)
• 30 g Dark Chocolate (for spray) (red‑colored dark chocolate for visual effect)

Instructions

1. Make Pistachio Paste

   Place pistachios in the food processor and pulse until they form a coarse crumb, then continue processing until a smooth, soft paste forms. If the mixture becomes too warm, pause and chill in the refrigerator or freezer for 10 minutes, then resume processing.

   Time: PT10M

2. Roast Kadif

   Preheat the oven to 180°C (350°F). Toss the shredded kadif with melted butter on a baking sheet, spreading it evenly. Roast for 15 minutes, stirring halfway, until golden and crisp. Remove and let cool completely.

   Time: PT15M

   Temperature: 180°C

3. Combine Pistachio Spread

   In a clean bowl, mix the pistachio paste with flaxseed oil, chopped white chocolate, and almond extract until smooth. Fold in the cooled roasted kadif until evenly distributed.

   Time: PT5M

4. Prepare Mold with Cocoa Butter Spray

   In a small container, melt the cocoa butter together with the red‑colored dark chocolate. Using the spray system, lightly coat the interior of each cavity of the silicone mold. This creates a thin glossy film that will give the final bar a vibrant finish.

   Time: PT5M

5. Temper Milk Chocolate and Form Shell

   Temper the milk chocolate using a thermometer (heat to 45°C, cool to 27°C, re‑heat to 31°C). Pour a thin layer of tempered milk chocolate into each mold cavity, tapping the mold gently on the countertop to release air bubbles. Let stand for 3 minutes, then invert the mold and drain excess chocolate. Scrape the top to smooth the surface and let the shell set until firm to the touch.

   Time: PT10M

   Temperature: 31°C

6. Fill Shells with Pistachio Interior

   Spoon a generous amount of the pistachio‑kadif spread into each chocolate shell, pressing lightly to level the surface.

   Time: PT5M

7. Add Final Milk Chocolate Layer

   Re‑temper a fresh batch of milk chocolate if needed. Pour a thin top layer over the filled shells, ensuring the interior is completely covered. Scrape excess and place the mold in the refrigerator for 5 minutes to set.

   Time: PT5M

   Temperature: 31°C

8. Unmold and Serve

   When the chocolate is firm to the touch, gently pop the bars out of the silicone mold. Store in an airtight container.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

3 g

Carbohydrates

18 g

Fat

14 g

Fiber

2 g